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Homemade Fettuccine Recipes Sees 471% Increase in Search on Pinterest

Homemade Fettuccine Recipes Sees 471% Increase in Search on Pinterest

Everyone's making this classic Italian recipe

Africa Studio/Shutterstock

We have a pretty firm grasp on what people are eating in quarantine. Banana bread is the most-searched recipe during coronavirus, but people are also making perfect loaves of bread at home. Making recipes totally from scratch using pantry staples is a trend that continues on Pinterest, where people are looking for pasta inspiration beyond spaghetti and meatballs.

Ways You’re Cooking Pasta Wrong — and How to Make It Perfect Every Time

According to a new trends report from Pinterest, searches for “homemade fettuccine noodles” are up 471%. Homemade pasta takes a bit of technique, but the it's one of those easy dishes you can make using only pantry staples. A popular Pinterest recipe from Savoring Italy calls for just four cups of flour, salt, four eggs and a tablespoon of extra-virgin olive oil. After you make your own fettuccine, serve this popular ribbon-shaped pasta with a thick, creamy sauces like Alfredo. It also goes well with meat, cheese and red sauce.

Beyond fettuccine noodles, “Ohana noodle recipe” is the next most popular search (up 394%). This sweet and savory Polynesian dish features udon noodles, ginger, garlic, red pepper, pineapple and peanut sauce; followed by “beef ramen noodles” (up 320%), “noodle kugel recipe” (up 284%) and “biang biang noodles” (up 118%).

If you’re going to attempt any pasta dish — whether it be rigatoni, bucatini orecchiette, fusilli, etc. — make sure you do it right. After all, pasta is one of the foods you're cooking wrong .


6 ounces fettuccine pasta
1 tablespoon olive oil
4 ounces raw lobster meat
1/4 cup finely diced red onion
1/4 cup finely diced red and green bell pepper
2 ounces white wine
1 tablespoon minced garlic
1 tablespoon julienne-cut fresh basil
8 ounces heavy cream
1/4 cup shredded Asiago or Parmesan cheese
additional Asiago or Parmesan cheese for garnish
minced fresh parsley or green onions for garnish

Cook the fettuccine as directed on the package. Drain well and set aside.

Heat the olive oil in a 10-inch skillet over medium heat. Add the lobster meat, red onion, and bell pepper and cook, stirring constantly, for 2-3 minutes. Remove from the skillet with a slotted spoon and set aside.

Add the wine, garlic, basil, and cream to the skillet. Increase the temperature to medium-high heat and bring to a strong simmer. Let the mixture cook, stirring constantly, until the sauce begins to thicken.

Stir the cheese and return the lobster and vegetables to the pan. Cook, stirring occasionally, for 2-3 minutes or until the cheese is melted and the lobster is heated through.

Toss with the fettuccine. Serve immediately topped with additional shredded cheese and minced parsley or green onions, if desired.


6 ounces fettuccine pasta
1 tablespoon olive oil
4 ounces raw lobster meat
1/4 cup finely diced red onion
1/4 cup finely diced red and green bell pepper
2 ounces white wine
1 tablespoon minced garlic
1 tablespoon julienne-cut fresh basil
8 ounces heavy cream
1/4 cup shredded Asiago or Parmesan cheese
additional Asiago or Parmesan cheese for garnish
minced fresh parsley or green onions for garnish

Cook the fettuccine as directed on the package. Drain well and set aside.

Heat the olive oil in a 10-inch skillet over medium heat. Add the lobster meat, red onion, and bell pepper and cook, stirring constantly, for 2-3 minutes. Remove from the skillet with a slotted spoon and set aside.

Add the wine, garlic, basil, and cream to the skillet. Increase the temperature to medium-high heat and bring to a strong simmer. Let the mixture cook, stirring constantly, until the sauce begins to thicken.

Stir the cheese and return the lobster and vegetables to the pan. Cook, stirring occasionally, for 2-3 minutes or until the cheese is melted and the lobster is heated through.

Toss with the fettuccine. Serve immediately topped with additional shredded cheese and minced parsley or green onions, if desired.


6 ounces fettuccine pasta
1 tablespoon olive oil
4 ounces raw lobster meat
1/4 cup finely diced red onion
1/4 cup finely diced red and green bell pepper
2 ounces white wine
1 tablespoon minced garlic
1 tablespoon julienne-cut fresh basil
8 ounces heavy cream
1/4 cup shredded Asiago or Parmesan cheese
additional Asiago or Parmesan cheese for garnish
minced fresh parsley or green onions for garnish

Cook the fettuccine as directed on the package. Drain well and set aside.

Heat the olive oil in a 10-inch skillet over medium heat. Add the lobster meat, red onion, and bell pepper and cook, stirring constantly, for 2-3 minutes. Remove from the skillet with a slotted spoon and set aside.

Add the wine, garlic, basil, and cream to the skillet. Increase the temperature to medium-high heat and bring to a strong simmer. Let the mixture cook, stirring constantly, until the sauce begins to thicken.

Stir the cheese and return the lobster and vegetables to the pan. Cook, stirring occasionally, for 2-3 minutes or until the cheese is melted and the lobster is heated through.

Toss with the fettuccine. Serve immediately topped with additional shredded cheese and minced parsley or green onions, if desired.


6 ounces fettuccine pasta
1 tablespoon olive oil
4 ounces raw lobster meat
1/4 cup finely diced red onion
1/4 cup finely diced red and green bell pepper
2 ounces white wine
1 tablespoon minced garlic
1 tablespoon julienne-cut fresh basil
8 ounces heavy cream
1/4 cup shredded Asiago or Parmesan cheese
additional Asiago or Parmesan cheese for garnish
minced fresh parsley or green onions for garnish

Cook the fettuccine as directed on the package. Drain well and set aside.

Heat the olive oil in a 10-inch skillet over medium heat. Add the lobster meat, red onion, and bell pepper and cook, stirring constantly, for 2-3 minutes. Remove from the skillet with a slotted spoon and set aside.

Add the wine, garlic, basil, and cream to the skillet. Increase the temperature to medium-high heat and bring to a strong simmer. Let the mixture cook, stirring constantly, until the sauce begins to thicken.

Stir the cheese and return the lobster and vegetables to the pan. Cook, stirring occasionally, for 2-3 minutes or until the cheese is melted and the lobster is heated through.

Toss with the fettuccine. Serve immediately topped with additional shredded cheese and minced parsley or green onions, if desired.


6 ounces fettuccine pasta
1 tablespoon olive oil
4 ounces raw lobster meat
1/4 cup finely diced red onion
1/4 cup finely diced red and green bell pepper
2 ounces white wine
1 tablespoon minced garlic
1 tablespoon julienne-cut fresh basil
8 ounces heavy cream
1/4 cup shredded Asiago or Parmesan cheese
additional Asiago or Parmesan cheese for garnish
minced fresh parsley or green onions for garnish

Cook the fettuccine as directed on the package. Drain well and set aside.

Heat the olive oil in a 10-inch skillet over medium heat. Add the lobster meat, red onion, and bell pepper and cook, stirring constantly, for 2-3 minutes. Remove from the skillet with a slotted spoon and set aside.

Add the wine, garlic, basil, and cream to the skillet. Increase the temperature to medium-high heat and bring to a strong simmer. Let the mixture cook, stirring constantly, until the sauce begins to thicken.

Stir the cheese and return the lobster and vegetables to the pan. Cook, stirring occasionally, for 2-3 minutes or until the cheese is melted and the lobster is heated through.

Toss with the fettuccine. Serve immediately topped with additional shredded cheese and minced parsley or green onions, if desired.


6 ounces fettuccine pasta
1 tablespoon olive oil
4 ounces raw lobster meat
1/4 cup finely diced red onion
1/4 cup finely diced red and green bell pepper
2 ounces white wine
1 tablespoon minced garlic
1 tablespoon julienne-cut fresh basil
8 ounces heavy cream
1/4 cup shredded Asiago or Parmesan cheese
additional Asiago or Parmesan cheese for garnish
minced fresh parsley or green onions for garnish

Cook the fettuccine as directed on the package. Drain well and set aside.

Heat the olive oil in a 10-inch skillet over medium heat. Add the lobster meat, red onion, and bell pepper and cook, stirring constantly, for 2-3 minutes. Remove from the skillet with a slotted spoon and set aside.

Add the wine, garlic, basil, and cream to the skillet. Increase the temperature to medium-high heat and bring to a strong simmer. Let the mixture cook, stirring constantly, until the sauce begins to thicken.

Stir the cheese and return the lobster and vegetables to the pan. Cook, stirring occasionally, for 2-3 minutes or until the cheese is melted and the lobster is heated through.

Toss with the fettuccine. Serve immediately topped with additional shredded cheese and minced parsley or green onions, if desired.


6 ounces fettuccine pasta
1 tablespoon olive oil
4 ounces raw lobster meat
1/4 cup finely diced red onion
1/4 cup finely diced red and green bell pepper
2 ounces white wine
1 tablespoon minced garlic
1 tablespoon julienne-cut fresh basil
8 ounces heavy cream
1/4 cup shredded Asiago or Parmesan cheese
additional Asiago or Parmesan cheese for garnish
minced fresh parsley or green onions for garnish

Cook the fettuccine as directed on the package. Drain well and set aside.

Heat the olive oil in a 10-inch skillet over medium heat. Add the lobster meat, red onion, and bell pepper and cook, stirring constantly, for 2-3 minutes. Remove from the skillet with a slotted spoon and set aside.

Add the wine, garlic, basil, and cream to the skillet. Increase the temperature to medium-high heat and bring to a strong simmer. Let the mixture cook, stirring constantly, until the sauce begins to thicken.

Stir the cheese and return the lobster and vegetables to the pan. Cook, stirring occasionally, for 2-3 minutes or until the cheese is melted and the lobster is heated through.

Toss with the fettuccine. Serve immediately topped with additional shredded cheese and minced parsley or green onions, if desired.


6 ounces fettuccine pasta
1 tablespoon olive oil
4 ounces raw lobster meat
1/4 cup finely diced red onion
1/4 cup finely diced red and green bell pepper
2 ounces white wine
1 tablespoon minced garlic
1 tablespoon julienne-cut fresh basil
8 ounces heavy cream
1/4 cup shredded Asiago or Parmesan cheese
additional Asiago or Parmesan cheese for garnish
minced fresh parsley or green onions for garnish

Cook the fettuccine as directed on the package. Drain well and set aside.

Heat the olive oil in a 10-inch skillet over medium heat. Add the lobster meat, red onion, and bell pepper and cook, stirring constantly, for 2-3 minutes. Remove from the skillet with a slotted spoon and set aside.

Add the wine, garlic, basil, and cream to the skillet. Increase the temperature to medium-high heat and bring to a strong simmer. Let the mixture cook, stirring constantly, until the sauce begins to thicken.

Stir the cheese and return the lobster and vegetables to the pan. Cook, stirring occasionally, for 2-3 minutes or until the cheese is melted and the lobster is heated through.

Toss with the fettuccine. Serve immediately topped with additional shredded cheese and minced parsley or green onions, if desired.


6 ounces fettuccine pasta
1 tablespoon olive oil
4 ounces raw lobster meat
1/4 cup finely diced red onion
1/4 cup finely diced red and green bell pepper
2 ounces white wine
1 tablespoon minced garlic
1 tablespoon julienne-cut fresh basil
8 ounces heavy cream
1/4 cup shredded Asiago or Parmesan cheese
additional Asiago or Parmesan cheese for garnish
minced fresh parsley or green onions for garnish

Cook the fettuccine as directed on the package. Drain well and set aside.

Heat the olive oil in a 10-inch skillet over medium heat. Add the lobster meat, red onion, and bell pepper and cook, stirring constantly, for 2-3 minutes. Remove from the skillet with a slotted spoon and set aside.

Add the wine, garlic, basil, and cream to the skillet. Increase the temperature to medium-high heat and bring to a strong simmer. Let the mixture cook, stirring constantly, until the sauce begins to thicken.

Stir the cheese and return the lobster and vegetables to the pan. Cook, stirring occasionally, for 2-3 minutes or until the cheese is melted and the lobster is heated through.

Toss with the fettuccine. Serve immediately topped with additional shredded cheese and minced parsley or green onions, if desired.


6 ounces fettuccine pasta
1 tablespoon olive oil
4 ounces raw lobster meat
1/4 cup finely diced red onion
1/4 cup finely diced red and green bell pepper
2 ounces white wine
1 tablespoon minced garlic
1 tablespoon julienne-cut fresh basil
8 ounces heavy cream
1/4 cup shredded Asiago or Parmesan cheese
additional Asiago or Parmesan cheese for garnish
minced fresh parsley or green onions for garnish

Cook the fettuccine as directed on the package. Drain well and set aside.

Heat the olive oil in a 10-inch skillet over medium heat. Add the lobster meat, red onion, and bell pepper and cook, stirring constantly, for 2-3 minutes. Remove from the skillet with a slotted spoon and set aside.

Add the wine, garlic, basil, and cream to the skillet. Increase the temperature to medium-high heat and bring to a strong simmer. Let the mixture cook, stirring constantly, until the sauce begins to thicken.

Stir the cheese and return the lobster and vegetables to the pan. Cook, stirring occasionally, for 2-3 minutes or until the cheese is melted and the lobster is heated through.

Toss with the fettuccine. Serve immediately topped with additional shredded cheese and minced parsley or green onions, if desired.